From the Beer Wench's Kitchen
Hosted by Brewtopia Events

Max Lager's
Sides for Grilled Venison Steaks

By K. Allen

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Timothy Magee, Executive Chef of Max Lager's

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Recipe for Max Lager's Grilled Venison Steaks appeared in The Beer Wench column of the April/May issue of Southern Brew New.

Here are great recipes from Chef Tim Magee to use as side dishes for the steaks...

Root Vegetable Gratin
Serves 4

1 ea, large celery root, peeled and sliced thin
1 ea, carrot, peeled and sliced thin
1ea, potato, peeled and sliced thin
1lb ea, asiago, swiss, mozzarella cheeses, shredded and mixed well
1 qt cream
Salt and pepper to taste
4 oz butter

Butter the bottom of a baking dish and begin to layer the celery root, cheeses, potato, cheeses, and the carrot. Do this until the pan is full.
Drizzle in the butter amongst the layers and then finish by pouring the cream over the top of the gratin and allowing it to fill in the empty spaces.
Bake at 350 degrees until tender and then allow to cool to room temp.
Once coot to room temp, press the gratin with a slightly smaller pan to compress the gratin better to show the featured layers.

Brussels Sprouts
Serves 4

1 lb Brussels sprouts
4 oz bacon, diced
Salt and pepper to taste
Extra virgin olive oil-as needed

Add the Brussels to a pot of boiling salted water and cook for four minutes. Drain and then shock in ice cold water to cool. Once cool, slice the Brussels in half and remove and unpleasant stems or leaves. Heat a sauté pan and add the bacon.  Render the bacon somewhat crispy and then toss in the Brussels and caramelize about six minutes.  Season with the salt and the pepper and then serve.

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